I recently had the good fortune of being invited to pick figs from my old landlord’s tree in Davis. After a pleasant visit, I went home with a nice-sized box full of figs and a dilemma on my hands. I loved having all of these beautiful, sweet figs, but how was I going to use them all?
To start, I sorted through them to pick out ones that were overly fermented from being too long on the tree, and I set about half of the fruit aside to give to my family. I saved the other half for my boyfriend and I, and I decided to turn the figs into jam.
This was only my second time attempting fig jam. The other time was when I lived in the house with the fig tree a few years back. Then, as now, I wanted the simplest route to fig jam possible. The figs were honestly so soft and sweet that there was no need for added sugar or any kind of thickener. I looked at a couple of recipes, but I ultimately decided to try it my own way.
I washed the approximately two pounds of figs I had kept for myself, and I cut the stem and any rough parts of the skin off the fruit. I did not peel the skin off all of the figs- just where the fruit had attained some damage. After that, I quartered the figs and added them to a non-stick saucepan over medium high heat. I wanted the figs to break down into a mostly liquid form and then to bring the liquid to a boil. I added the juice of half a lemon to help balance out the sweetness. I also helped the breaking down process by stirring and breaking big pieces up periodically with a wooden spoon.
After bringing the figs up to a boil, I dropped the heat to medium low. Then I let it simmer uncovered, stirring periodically, for about one hour.
Once I was satisfied with the consistency of the figs, I took them off the heat, and I let it cool. The first time I made this jam, I put it directly into jars after cooling. This time, I wanted the jam to have a smoother consistency, so I pureed the mixture in my food processor before storing it. The jam filled ¾ of a quart size jar.
So far, I have used the jam for PB&J.
Figs also pair nicely with lamb.
Josh’s Fig Jam Lamb Dipping Sauce
Roasting juices from 1 leg of lamb
½ cup fig jam
½ cup brandy
2-3 tbsp butter
1 tbsp Worcestershire sauce
Combine ingredients in a saucepan over medium high heat. Stir constantly to combine and prevent burning. Cook about 2-3 minutes. Serve with lamb.
In honor of Farm to Fork month, I want to feature my latest trip to the farmers market. Admittedly, I do not shop at farmers markets as often as I would like- which would be at least once a week if I did. It is something I love to do when I can, and having previously worked at a farmers market for several years, there is a personal connection for me. The idealist side of me also gets to check the “eating local box” when I shop at farmers markets. There is also the fact that farmers markets offer such a wide selection of high quality and delicious fruits and vegetables. Plus it’s fun!
Last Sunday, my boyfriend and I shopped at the market under the freeway at 8th and W streets in downtown Sacramento. The market is open year round on Sundays from 8am-noon. We were shopping for our weekly groceries as well as for some dinner guests we were having over later that night. We were a bit pressed for time, but I insisted on starting at the farmers market because it has been on my to-do list to go back to this market for awhile. I say “go back” because I had only been to this particular market one other time. It had been winter on that first visit, and we hadn’t yet seen the market in its full summer glory.
To be as efficient as possible, we made a list of what we would ideally like to purchase beforehand. There were several items like citrus that were highly unlikely to find since citrus is out of season in the summer. Tomatoes and peaches are peak summer produce, and we knew those would be easy to find. Items like garlic and cauliflower were a toss up because they seem to be out of season, but garlic stores well and cauliflower can be grown in some of the more mild climates of the area even during summer.
Pro tip: cash is king at farmers markets. These days many vendors do accept credit and debit cards. Powerful technologies such as square, venmo, and others have made this possible for vendors through their smartphones or tablets. It is still a great idea to have some cash on you though for those vendors who are cash only or that have minimum spending limits for card transactions. Using electronic payment technology may also cost the vendor a usage fee, so when possible, cash is best for market transactions. Confession: being a little underprepared, we used a combination of cash and card.
Our first stop was at the Cloverleaf Farm stand from Davis, CA. They grow a variety of organic fruits and vegetables, and they are known especially for their fruit. They even have a fruit CSA. Most of the fruit was nearly sold out by the time my we arrived at the market around 11 am. We skipped the fruit this time, but we were drawn to their baskets of mixed hot peppers. We bought a batch of them. The hot peppers were on our list, and we figured we could dry any extra peppers we didn’t use up (see my previous blog post about Preserving the Summer Bounty!).
Our next stop was at J&J Ramos Farm. J&J sells a variety of fruits including tomatoes, stone fruits, grapes, and citrus. They usually have ample samples of fruit available at their stand, and I have been consistently happy with their produce. We bought some large red slicer tomatoes for burger toppings and yellow peaches.
For our cherry tomatoes, we went to the next farmstand over (I forget the name). We actually ran into the credit card minimum payment issue at the cherry tomato stand. The basket we were buying was an affordable $3/basket and the credit card minimum was $5. We were able to find enough cash to cover it, but otherwise we might have had to leave the tomatoes behind or buy something else to get us up to the minimum.
The bargain of the day probably had to be the cauliflower we got from Patrick’s Garden. Growing up in the Apple Hill area, they are able to keep cauliflower in stock even in late August. We ended up getting a 2-3lb organic cauliflower for just $5. Compared to what we had spent the week before on cauliflower at the grocery store, this seemed like an absolute steal!
We made our rounds through all of the stands at the market, and we were able to score a few more items on our list. We found garlic, amazingly, but as predicted there were no lemons or limes available. All in all, it was a great farmers market visit! Not everything on our list had been available; however, we were still able to get most of the produce we needed and for way less than we would have spent on it elsewhere!
I highly recommend this market if you are in the area and have some free time on a Sunday morning! There is more produce available the earlier in the day that you shop, but if you shop towards the end of the market, you may find some discounted prices. Most carry foods other than fruits and veggies such as honey, cheese, meat, eggs, bread, etc. Non-food items such as houseplants are also a staple at many markets. Plus, the farmers market vendors have more free samples than Costco! What more of a reason do you need?
By this time of year, however, most people are sick of zucchini noodles, and the appeal of a nice caprese salad has lost its novelty. So, what do you do with the rest of your summer produce? Before composting it or turning it all back into the soil, consider some preservation methods.
Freezing, pickling, and drying are some of the options that come to mind for me. Freezing can help ensure you’ll have summertime produce long past the end of your summer garden’s demise. Pickling not only preserves foods, but it also adds some variety of flavors and changes up how you enjoy certain veggies. Drying is my top choice for herbs and peppers.
If you want to approach freezing in the most simple way, just make sure you clean and dry your produce and have some sort of freezer safe container to store them in. To make frozen foods easier to handle upon removing them from the freezer, I also recommend slicing before freezing. Frozen stone fruits go great in smoothies, and frozen tomatoes cook down easily as the base for a sauce. In the past, I have also made tomato soup and pesto, and then stored them in the freezer for later use.
Another easy freezing idea I’ll mention was inspired by my grandmother. She called me with a basil question last week, and then we started discussing what she does to store her basil. My grandma harvested some stalks of basil, clipped off some of the basil flowers that had formed on the end of the stalk, and then she washed the basil leaves she planned to preserve. Her technique is simple and genius at the same time. She adds the clean basil leaves to a plastic Ziploc freezer bag and then she submerses the basil leaves in olive oil. She then freezes this bag flat in her freezer and breaks off chunks of olive oil and basil to cook with as needed. A zero waste version of this is to use ice cube molds instead. It doesn’t even have to basil you grow, it could be leftover basil from a bunch you bought from the farmers market or grocery store. Making a sauce or a herb-olive oil ice cube is a nice way to make sure your excess herbs do not go to waste.
Ok, so I am not fermentation expert, so I will not attempt to give you instructions on that. However, I have used quick-pickling methods with some success, and I would like to recommend trying your hand at it! Quick pickles don’t have to be limited to cucumbers although cucumbers do respond exceedingly well to pickling. I have also quick-pickled beets and green beans. The only limits on what veggies you can pickle are really preference and what you have on hand.
Online, I have seen recipes for cold and hot quick pickles. I recommend using the hot method because it seems to infuse a more powerful flavor more quickly than the cold method. This seemed especially apparent when I tried quick-pickling whole green beans by cold and hot methods. The thick skin on the green beans takes on a much stronger flavor when using the hot method. Next time, I will probably cut the green beans into smaller pieces so that they have more surface area exposed to the pickling solution.
Cleaning and slicing your chosen vegetables is the first step of quick pickling. Cucumber spears and slices seem to work equally well. Peeling and thin-slicing into coin shapes is what I recommend for beets and other root vegetables. I usually then place my vegetable slices into clean glass jars with a quarter inch of room for pickling solution at the top.
For the quick-pickling solution, I reference a different recipe each time. Here is one for example: Quick Pickles Recipe by Rachael Ray. Generally, I will adapt a recipe depending on what I have on hand and which flavors I am going for. A cup of vinegar, a cup of water, a tablespoon or two of salt, a teaspoon or two of sugar, and the spices are up to you. For dill pickles, I like to add garlic, coriander, and dill. I have also seen some recipes call for mustard seeds, bay leaves, thyme, oregano, and more. It depends on the flavor profile you are going for. Anyway, heat up all of these ingredients in a saucepan on the stove until it comes to a simmer. After simmering, take off the heat, and pour the hot brine over your vegetable slices making sure they are fully covered with the solution. Let cool, and refrigerate. They should be ready in a couple of hours.
Drying is great for preserving herbs! All I usually do is hang my bunches of herbs upside down in a dry, sunny location in my kitchen until the herbs feel papery and practically crumble at the touch. However, another big one that comes to mind for me are hot peppers. Hot peppers are your cayenne, habañeros, jalapeños, cherry bombs, Fresnos, Thai chilis, and more. Hot peppers can be very prolific plants, and it can sometimes be difficult to use them all up while their fresh.
Drying is a great way to preserve hot peppers! There are a variety of ways it can be done. One method that requires some initial effort but then allows you to basically forget about it is string-drying peppers. You want to have thread or string that can hold-up to the weight of the peppers. Using a needle you can thread the peppers onto the string and hang them up to dry in a sunny window. At this point, you’ll just need to give them some time, and in a few weeks you’ll have dried peppers. Keep in mind that factors like temperature, hours of sunlight and type of pepper will vary the drying times. In the meantime, you have a pretty pepper garland decoration.
Another drying method which I tried recently is oven-drying peppers. I used the oven in lieu of the food dehydrator I don’t have. If you have a food dehydrator, you should probably use that instead! I set my oven to its lowest setting, and I spread whole peppers out on a baking sheet with a piece of parchment paper. I initially dried them for about 3 hours checking on them every hour or so. At the end of three hours, I took the pan out of the oven to assess the peppers. I could tell the cayennes were well-dried because their skin was hardened, and I could hear the seeds rattling around inside a little bit when I picked them up. The thicker peppers like the cherry bombs and the jalapeños were still a bit squishy to the touch, so I determined that they needed longer. The cherry bombs and jalapeños ended up needing about two more hours in the oven until I felt confident that they were dried.
At the end of about 5 hours of total drying, the peppers were all just about where I wanted them. They are now being stored in a mason jar without the lid in my spice cupboard. The idea is to eventually grind them into some chili flakes or chili powder. They will hopefully keep for several months in this dried condition. As long as their conditions are not too humid, they should be able to avoid molding.
Additional tip: According to Cayenne Diane, in her article on how to dry peppers, I could have reduced the drying time in the oven by cutting some of the thicker, juicier peppers like serranos and cherry bombs in half. Cayenne Diane also has some instructions on how to dry your peppers in a food dehydrator if you have one of those handy, so you might take a look at her site.
Also, if you go to the Davis Farmers Market in the fall and stop by the Good Humus Farm stand, you might see these gorgeous dried pepper wreaths available. Beautiful and edible!
In summary, there are many ways to preserve your summer bounty, so before you throw it out consider freezing, pickling or drying it. It may not all keep in perfect condition, but this is one example of how to minimize food waste from your garden.
Yesterday I attended a free event called Farm to Fork Live! It was put on by a Sacramento-based organization called Valley Vision. Valley Vision is focused on community innovation in the Sacramento region. This year’s Farm to Fork Live had the theme of agriculture technology, specifically where these two fields intersect. I heard about the event through the Valley Vision email newsletter.
I attended the first half of the event which was held at Woodland Community College. Woodland is about 20 miles east of the state capitol building in Sacramento. The backdrop for the WCC campus is acres and acres of farmland broken up by newly constructed housing developments. As Woodland’s mayor, Xóchtil Rodriguez, said in her introduction, Woodland is the epicenter of food production in the Sacramento region. This is highlighted by Woodland’s new city-wide “Food Front” campaign. “Food Front” is an appropriately complementary brand for this neighboring city of the self-proclaimed “Farm-to-Fork” capitol, Sacramento.
Attendees included representatives from government, for-profit and non-profit organizations, academia, and community members. Notably, there was a representative from Congressman John Garimendi’s office present. The event was opened by a few words from Trish Kelly of Valley Vision, and then she introduced the first speaker, Gabe Youtsey of the University of California Division of Agriculture and Natural Resources (UC ANR).
Youtsey began by reminding the audience of some important facts about California and its economy. California is the #1 agriculture producing state in the U.S.- including #1 in dairy production. California also produces two-thirds of all fruits, vegetables and nuts in the U.S. We’re not all coastline and beaches out here in California! There is some serious farmland out here as well! If you’ve ever driven from one end of the state to the other via the I-5 or Highway 99, then you may have noticed the extent of hardcore farming happening in the heart of the state.
California is producing literal tons of food. However, Youtsey pointed out that the food demand is projected to increase by more than 40% in the coming years, but as our world population grows and climate change ramps up, our global resources are becoming more scarce. We have to learn how to use what we have more wisely in order to keep up with the food production demand. This is where technology comes in. Agriculture technology can mean many different things from the genetics that go into a seed, to the machines that are used to harvest, weed and apply fertilizers to fields, to the meters used to measure nutrients and moisture contents in soils. Technologies are being developed to help meet the emerging challenges in agriculture.
One of the central themes and purposes of the event was to foster conversations across industries so that these industries can put their work together to develop new innovative ideas. Many of the organizations represented at the event were involved in work which required them to work “across the aisle” with different industries. Some of the organizations were working to educate about agriculture technologies, others were developing the technologies themselves, while still others were providing the physical spaces and materials needed to foster the development of new ag technologies.
The next two speakers were Dr. Martin Ruebelt from Bayer Crop Sciences and Dr. Amit Vasavada from Marrone Bioinnovations. Bayer is a huge international company that is spread out to 160 countries, and it is notably the parent company of Monsanto. Marrone Bioinnovations makes biopesticides, and they are based out of Davis, CA. These two companies as well as many others are present in Davis and Woodland specifically because it is a hub where food academia, research, and production intersect.
Trish Kelly from Valley Vision moderated the discussion with these two speakers and asked them a series of questions. Her two key questions boiled down to 1) What is our future?, and 2) How do we make those visions of the future a reality? Dr. Vasavada answered that we must use data to see our way forward, and the industry needs to fund students in higher education who are studying STEM fields. Dr. Ruebelt agreed and added that tailored solutions based on data were key. Dr. Ruebelt also added that starting STEM education early in schools will help prepare the next generation to meet the technology challenges of the future.
An additional comment Dr. Ruebelt made was that people need to not be afraid of innovation. This comment landed with mixed reactions. It brought up the issue of bioethics and the speed at which new technologies are often introduced. One of the audience members thoughtfully commented that although she was not afraid of the progress of technology, she was concerned with the speed of the progress at times. An example the audience member gave of a technology that had been accepted and implemented too hastily was DDT. This chemical had initially been thought of as safe until some of its detrimental impacts were realized too late.
Another audience member added his thoughts towards the end of this discussion that transparency and equitable education about new technologies are paramount to ethical distribution and adoption of technology.
Unfortunately, I did not stay for the second half of the event which was held at a separate location in Woodland, however, I enjoyed the half that I did get to attend. It was interesting to hear from leaders in the agriculture industry about where they think the future of agriculture is going. Some of the outlooks for the future of agriculture are grim, but this discussion on the future of agriculture technology has shed some hope on my outlook.
I’ve recently experimented with how to bake galettes. Galettes are a sort of rustic looking, free-form pie. If you’ve never made one, I highly recommend trying your hand at it. As far as the baking techniques go, it is pretty straightforward. A key to a great galette crust is to keep the dough cold. The recipes I followed recommended freezing the butter before mixing it in and using ice water to moisten the dough. Chilling the dough after it has been formed is also crucial. You may also want to bake during a cooler part of the day. I found my butter melted quickly while baking mid-afternoon, even after chilling it.
The first galette I baked was a peach galette based off of this recipe by Elise Bauer on SimplyRecipes.com. I had several large juicy peaches bought at the Davis Farmers Market from Mount Moriah Farms a couple of days previous. I had already snacked on some of the peaches, so I knew for sure they were going to be delicious in this galette. The recipe only calls for two peaches, and there is no need to skin the peaches unless you have a strong preference for that. I simply halved the peaches, removed the pit, and sliced them into large chunks.
I made the dough in a food processor following the recipe. Galettes are open faced with just the edges of the crust folded in, so you only need to worry about having a bottom crust. I chilled the dough for one hour in the refrigerator. I think it could have used at least half an hour longer. I had a little trouble rolling out the dough because the butter in the dough started to melt causing the dough to become sticky and difficult to work with. Pausing here and chilling the dough longer would probably have been a good move, however, I was impatient to get the galette into the oven, so I continued.
I arranged the peach slices in an informal spiral in the center of the dough. I skipped the almond paste recommended in Bauer’s recipe (although I bet that would have been amazing), and I dotted the peaches with some room temperature butter. Then, I folded up the sides. I’ll admit, as you will see from my picture, the sides of my crust were not pleated very neatly. Actually, considering the melt-y nature of my crust, I felt relieved that I was able to fold up the sides at all. The egg wash was the last step before baking. Then, I shimmied my galette onto a baking sheet using a spatula, and I popped it in the oven.
Despite some of its aesthetic pitfalls, the peach galette was delicious. I definitely recommend doing this recipe with ripe in-season peaches (or your preference of stone fruit). This beautiful summer fruit was just begging to grace the center of this flaky pastry. Great first galette experience, and it left me hungry for another one.
Fig, Honey and Goat Cheese Galette
This Fig, Honey, and Goat Cheese Galette by Liren Baker on Kitchen Confidante is amazing! This dish is a decadent blend of sweet, creamy and tangy flavors and textures. It is also a great way to feature figs. Figs often get overshadowed by stone fruit in the summer. I’ve looked forward to them every summer since a rental home I lived in several years ago had a Black Mission Fig Tree in the front yard. My roommates were less inclined to pick fruit than I was, so I got to enjoy the lion’s share of the figs. Disclaimer- the figs I used for this galette were from Trader Joe’s.
For the goat cheese, I visited Corti Brothers, a specialty grocer in Sacramento, and I picked up Laura Chenel’s Honey Goat Cheese. I am pretty sure many local grocers carry this brand in their specialty cheese sections. I added additional honey to the Honey Goat Cheese for some extra decadence. If you are in the Davis-Sacramento area, I recommend using PURE Orange Blossom Honey. They are a local family-owned apiary and raw honey seller from Winters, CA. They sell at several farmers markets, Nugget Market, and on their website.
I had prepared the dough for the crust ahead of time, and I kept it in the freezer for a few days until I was ready to use it. The dough was actually based off of the recipe from the peach galette. I made a second dough and froze it just in case. The frozen dough needed to defrost overnight in the refrigerator, so I had to plan ahead for the galette the night before baking it. The defrosted dough was actually much nicer to work with than the dough that had only chilled for one hour in the refrigerator. The previously frozen dough kept its shape better when rolled out, and it did not get as sticky as the first one. This also meant it pleated more neatly when the sides were folded up into the center.
The Fig, Honey and Goat Cheese galette was delicious! We topped it with thyme leaves from out herb garden and drizzled the individual pieces with more PURE Orange Blossom Honey. Bon appetit!
Hopefully this has inspired you to try making your own galette! I would love to hear about your baking adventures. Please share recipes, thoughts, and pictures in the comments below!
If you’re looking to get started with gardening and are not sure where to start, I recommend herbs. Herbs are easy to care for whether you have space for an indoor or an outdoor plant. You can also enjoy using the harvest from your herbs in the kitchen.
I will use spearmint as an example. Spearmint (Mentha spicata) is a very common garden herb, and it is easy to grow. Spearmint is shade tolerant and water loving. Often you see mint growing under hose spigots or near other water sources because of the cool, damp conditions. You can often grow mint from a cutting of another mint plant, or you can buy a mint plant at a nursery or garden center. There are other varieties of mint other than the standard spearmint such as peppermint, chocolate mint, orange mint, pineapple mint, and so forth. Most of what I am going to write should apply to these other varieties as well.
When starting mint from a cutting, you can keep the cutting in a cup of water or wrapped in a damp paper towel until you are ready to plant it. Many people prefer to root their in mint in this way as well. I’ve found that you do not have to root mint in water before trying to get it to root in soil, but sometimes it helps. You can also keep the paper towel moist until the mint grows roots as well. This can take 3-5 days. Or you can plant the mint cutting directly in the soil, burying it enough to keep the cutting upright. Be sure to water well (1-2 times per day) until the mint plant becomes established (about 2 weeks).
When buying mint from a nursery, be sure to also buy a pot at least 50% larger than the pot that the mint is being sold in. You will also need a little potting soil. I suggest this because often herbs that are at the nursery are going to quickly outgrow their plastic or paper pot, and you will need to transplant them to a larger pot within a month of purchasing them.
Here’s a warning: Do not plant mint in the ground (unless you want to have mint forever)! Mint is an invasive plant, or in other words, it will get into everything. Mint is better planted in its own container separate from other plants. The reason is that mint propagates itself vegetatively. It sends out runners and can plant itself in new places. It can be very hard to get rid of if it gets into a part of your garden that you do not want to have mint.
Plant Care Tips
Now, assuming that you now have an established mint plant that has been transplanted into its own separate pot, where will you put that mint plant to ensure that it is as successful as possible? I recommend putting the mint in partial shade. A sunny windowsill should do if you are keeping your mint plant indoors. As mentioned before, mint does tolerate shade fairly well, so if you have a tricky shady spot in your garden where nothing else wants to grow, put your mint there. Partial shade is ideal, however, because partial shade also means partial sun, and plants do love the sun (photosynthesis, ya know?).
Your mint plant’s water needs will vary depending on the conditions it is growing in. If your plant is outdoors in full sun in the middle of summer, chances are you will be watering daily or every other day. If your mint plant is in full shade, then chances are you will only be watering 1-2 times a week or less. Is your mint plant indoors on your windowsill? It may need less water because it is indoors, however, if you don’t have air conditioning or the plant is right next to the stove (not recommended), then the mint plant will need more frequent watering.
In general, I recommend watering on a three times per week schedule during the warm months. That is usually not too much and not too little. You may have to experiment with watering schedules because everyone’s growing conditions will be different. Just check the soil with a finger to see if it is wet or not. You don’t need it to be soaked all the time, but you do not want it to be bone dry either. Moist as a wrung out sponge is a good reference point for appropriate soil saturation feel.
To put it simply, give your mint plant sun and water and have a little patience, and you should have some mint you can use within 4-6 weeks.
To harvest mint you will need a sharp pair of shears. Kitchen shears or hand pruners will do. Cutting herbs with sharp shears is highly preferred to snapping herbs off with fingers. This will be much gentler on the plant and it will result in a clean wound which is easier for the plant to heal from than a rough tear or a bruise.
Harvest your mint with a cut that is diagonal to the stem. This will allow the cut to heal more cleanly, and it is less likely to become infected. You can harvest stem by stem if you are only using small amounts of mint at a time. If you need a lot of mint, you can clearcut the mint. Clear cutting means you cut the herb almost down to the soil level all at one time. Generally, herbs recover more quickly if there is some plant matter left intact. I would suggest not harvesting more than 50% of the plant at a time. Either way, mint is a relatively fast growing plant, and it will likely bounce back pretty quickly from a harvest.
Mint Simple Syrup
Simple syrups are a reduction of sugar and water that are used in beverages including coffee drinks and cocktails. There are many different recipes for simple syrups online, but what I’ve learned is that they are generally all a 1:1:1 ratio.
1 cup water
1 cup sugar
1 cup mint
Wash the mint. Destemming the leaves is optional since you will be straining out the pieces of mint later. Combine the water, sugar and mint in a pot on the stove. Bring it to a boil. Once it is boiling, turn down the heat and simmer for a couple of minutes until the syrup begins to thicken. Let cool for about 30 mins. Strain out the mint pieces and store the syrup in a jar in the refrigerator. In my experience, the syrup loses potency the longer it sits, so try to use up in the first couple of weeks.
I love whiskey sours! When my boyfriend made them for us the other night he added a surprise twist- our homemade mint simple syrup. Here’s his recipe:
Makes 2 cocktails.
3 shots of Bulleit Bourbon (or whichever whiskey you prefer)
Juice from 1 lemon
1 shot mint simple syrup
1 egg white
Combine ingredients in a shaker. Shake. Serve over ice. Enjoy!
Emily’s Mint Latte
We had family over for brunch recently, and my boyfriend’s sister was there visiting from out of town. To go along with our yummy quiche, we made mint lattes with (yep, you guessed it) our homemade mint simple syrup. You can just as easily add it to a brewed coffee or tea, but if you have an espresso maker, I recommend going for the latte.
Espresso maker with milk foamer
Milk (whichever is your preference)
Mint Simple Syrup
For a hot latte, add a couple of tablespoons (this you can adjust to your preferences) of mint simple syrup to your milk. Foam the milk and simple syrup together until the steaming container is hot. Pull a shot espresso. Pour foamed milk and syrup over the espresso. Garnish with a mint leaf, if desired.
For a cold latte, fill a glass with ice and add your mint simple syrup. Pull a shot of espresso and add it to the glass with ice. Add cold milk and fill the glass up to the top. Garnish with a mint leaf, if desired.
Hi everyone! My name is Alex, and I am your resident gardener on this blog. Thought I should introduce myself. If you want the quickest intro possible, here’s the overview:
Bachelor’s degree in Sustainable Agriculture and Food Systems from University of California, Davis
Farmer/gardener since 2014
Spirit vegetable: Onion (I have layers)
For more detail, feel free to read on…
First of all, if you’ve never gardened before, don’t let that scare you away! I grew up in the suburbs outside of Sacramento where shopping centers seemed to be my natural habitat. I am not a natural-born green thumb. I actually caught the gardening bug in college. I was inspired when one of my biology professors shared about her personal gardening and how it allowed her family the ability to live more sustainably. I found her example extremely encouraging, and the idea of growing my own food and sustainable living have been linked in my mind ever since. #growyourownfood#sustainable
California (especially Sacramento) is a hotbed of agriculture. In fact, California is the largest food producer in the U.S. (California Farmland Trust 2019), and it exports food all over the country and the world. Due to the climate here, we can grow crops all year round. In my childhood, I remember taking family road trips through the heart of California to go visit relatives in Southern California. On these road trips, I would spend hours watching row after row of crops go by as well as thousands of acres of fruit and nut trees. These images stuck with me and eventually became the focus of my college studies.
I studied Sustainable Agriculture and Food Systems at UC Davis. This very interdisciplinary major linked together the main social, economic, and environmental issues that I was interested in at the time. Turns out the food systems plays a very key role in all of these. Little did I suspect that my academic interest in such topics would lead me into the actual world of farming (you think I might have picked that up from the title).
While working towards my degree, I interned at the UC Davis Student Farm. The Student Farm is comprised of several acres of organic fruits and vegetables. The farm sells its produce to students and faculty through an on-campus CSA (Community Supported Agriculture) and to the campus dining services. Farm work is performed by student interns and volunteers overseen by several experienced staff farmers and the faculty farm coordinator. Working on the student farm from 2014-2017 gave me a wide variety of hands-on experience with organic growing methods. I was hooked. #organic#womenwhofarm
Several other gardens I have worked at include a garden sponsored by the Placer County Food Bank which grew produce specifically for donation to Placer County residents in need. I also was the garden manager for several months at the Putah Creek Cafe Kitchen Garden in Winters, CA. The produce was directly garden-to-table. This also gave me a taste of floral arranging as part of my role was to provide flower bouquets for the cafe’s dining room.
More recently, I worked on the Google Headquarters Campus in Mountain View as the coordinator for their employee community garden program. I was contracted through Brightview Landscaping to maintain and advance the edible gardens program on campus. With nine garden sites and 300+ volunteers, there was a lot of gardening to do!
Another major piece of my story is my work with the Davis Farmers Market. I cannot say enough good things about the Davis Farmers Market. It is absolutely the heart of the Davis community. It is filled with college students, local residents, families, international visitors, and farmers, crafters, and food producers of all kinds. It is an oasis of nourishment! It is always a delight to visit the market, and I am almost always sure to buy more food than I intended to. The beautiful produce and sizzling food trucks are too hard to resist! I began volunteering at the market the summer before I transferred into UC Davis. The volunteer gig turned into a staff position that lasted for the next four years.
Many a meal has been inspired by farmers market finds. Most recently, my boyfriend and I made Chili Honey Garlic Lime Chicken (we’re working on a better name for it) with hot peppers and garlic from one of my favorite stands. Not only was our meal absolutely delicious, but we also had the added enjoyment of knowing the farmer who grew the delicious ingredients!
Admittedly, meals such as the Chili Honey Garlic Lime Chicken are a luxury for my boyfriend and me. As new homeowners, our food budget has gotten a little tighter, and we are likely to supplement wonderful farmers market ingredients with meats purchased from bulk stores. However, we are making it work! I also look forward to building up the garden in our new backyard, so that we can save money and time by growing fresh ingredients ourselves!
With the backyard garden plans in their development stage, most of my “gardening” work will be on paper and on the computer in the meantime. First garden tip- keep a garden notebook. It helps. A LOT. Even if you just scribble down dreams for a future garden, it matters. I like to write down things that I want to plant, supplies I might need, and ideas I will need to research before jumping into a planting. Research and preparation are key factors in successful garden management.
As I write this blog, I will be keeping you updated on my backyard garden plans, my awesome farmers market finds (and what to do with them), and I will be writing general garden topic posts that apply to the current season in Sacramento, CA. If you are reading from somewhere else, just keep in mind that gardening and seasonality of foods are dictated by where you live and conditions may differ where you are. Thanks for going on this journey with me! If you have any questions, feel free to post in the comments, and you may just see your question answered with a blog post!